Combining the classics in this instant pot beef stew such as carrots, peas, potatoes, onions, and beef in a flavorful broth makes for one bone-warming meal you know you can always count on.
2poundsbeef stew meator chuck roast trimmed and cubed
2Tablespoonsgarlic saltdivided
2teaspoonsblack pepper
3Tablespoonsvegetable oil
3/4cupchopped onions
1Tablespoonminced garlic
1Tablespoonchili powder
3TablespoonsWorcestershire sauce
1Tablespoontomato paste
1/2cupchicken stockor beef stock
1cupchopped carrots
1cupbaby Yukon gold potatoeshalved
3/4cupfrozen peas
3Tablespoonscornstarch
1/4cupwater
Instructions
Season the beef with 1 tablespoon of garlic salt and the black pepper.
Add oil to the pressure cooker and turn to the saute setting. When the saute function is ready, add the beef cubes. Brown on all sides and remove from the presser cooker.
To the brown bits and remaining oil, add the onion and garlic and stir. Cook onion for 2-3 minutes, or until translucent.
Add garlic salt, chili powder, and Worcestershire sauce. Stir to combine.
Add tomato paste and stir to combine.
Add broth and stir to combine, scraping down the sides of the pressure cooker.
Add, carrots, potatoes, and beef.
Cover and seal the pressure cooker and cook on high for 45 minutes. Do a natural release for 10 minutes, then vent to release the remaining steam.
Add peas and turn the pressure cooker to the saute setting.
Make a slurry from the cornstarch and water. Add slurry to the pressure cooker. Stir everything together. Cook on the saute setting, stirring occasionally, until it simmers and small bubbles form.
Turn off the pressure cooker and allow to rest for 5 minutes, this will allow the gravy to thicken a bit more as well.
Notes
We prefer to use chicken stock over beef stock because chicken stock tends to be more flavorful. You can use beef or vegetable stock if you prefer.
Instead of Yukon gold, you can use baby red potatoes or cubed regular-sized red potatoes. I would not recommend Russet potatoes for this recipe as they tend to get too mushy.
Store leftover beef stew, cooled, in an air-tight container kept in the refrigerator for up to 4 days. We love making this stew because the leftovers are just as delicious!